This presented curing salt with herbs is ideal for preparing brine, injecting and curing meat.

We owe the extended shelf life and preserving its natural, pink colour to the curing process. Additionally, thanks to the herbs included in this product the meat will also acquire an excellent taste!

The curing process should take place at a temperature between 4 and 6ºC for 7 to 14 days. We recommend to turn over the meat every two days.

Ingredients: salt (NaCl), herbs (coriander, black pepper, juniper berries, allspice, bay leaves, savoury, thyme, rosemary, marjoram), potassium nitrate (E252), sodium nitrite (E250), anticaking agent (E504ii).

One package contains 67 g of curing salt with herbs, an amount sufficient for 2 kg of meat.

• Weight: 67 g